Moong Dal – Dill Leaves Cutlet

Crispy cutlets with a little ketchup on the side is simply irresistible. You can embed any vegetable or greens with loads of spices into a cutlet 🙂 Cutlets are usually loaded with lots of vegetables. However, today’s recipe is a slight shift from the usual.

Presenting to you Moong Dal – Dill Leaves Cutlet. Enjoy !



Video Link: 

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Makes: 15-20 pieces


  • Moong Dal – 3/4 cup
  • Potatoes – 3
  • Dill Leaves – 1 bunch
  • Ginger – 1 inch
  • Garlic – 2 clove
  • Green chillies – 3
  • Rice Flour – 2 to 3 tbsp
  • Roasted Peanut powder – 2 tbsp
  • Salt – as per taste
  • Breadcrumbs for coating



Pressure cook the moong dal with 1:2 water, turmeric and a drop of ghee.

Moong dal
cooked dal

Boil and peel the potatoes. Keep it aside.


Grind the Ginger-Garlic-green chillies into a fine paste.

In a large mixing bowl, add the cooked dal, potatoes, chopped dill leaves, ginger-garlic-green chilli paste, peanut powder, rice flour and salt.

Mix well to make a dough.

Take a small portion of the dough, make patties and coat with breadcrumbs.

Heat a skillet, smear oil and shallow fry the cutlet on both sides till golden brown.

Serve hot with ketchup or mint chutney 🙂



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